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Historical and analytical methods of red wine fermentation

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Historical and analytical methods of red wine fermentation

Date:2014-08-09 00:00 Source:http://www.china-bioreactor.com Click:

Surely  we all drink the wine, its sweet taste glycol has been talked about for  everyone, wine country on the market are formed under the influence of  the fermentation tank, the domestic well-known brands, such as Cabernet  Changyu, Great Wall Wine can also be divided into white and red wines, the fermentation process is mainly in the following two ways.

Open fermenter

The  crushing, sulfur dioxide treatment, ingredient adjustments or  adjustments grape pulp, pumped into the open fermentation tanks,  fermentation tanks (tank) to a bucket capacity of about 4/5, while  leaving space for about 1/5 of prevention fermented pomace out of the barrel, the best punch in a day together. Adding yeast culture are strong 3-5% or even 10% (by pulp meter), depending on the circumstances. Add yeast methods are: evacuation puree before adding yeast, can also be simultaneously sent to the pulp. After inoculation yeast, wait until a certain temperature controlled fermentation.

Closed fermentation

The pulp was prepared and cultured yeast into the closed fermenter (tank) to about eighty percent full. Placement of fermentation bolt, so the carbon dioxide produced by fermentation fermented bolt overflow. Ann has a barrel plate, pressed pomace will not in the juice. Plate may be disturbed, the carbon dioxide produced by the  fermentation of surface scum accumulated in order to prevent oxidation  generates volatile acids.

Advantages  closed fermentation is less volatile aromatic substances, the higher  the alcohol concentration, free tartaric more, less volatile acids. The downside is that the slow cooling, the temperature easily increased, but at low temperatures when advantageous.

Continuous fermentation

Performed using a continuous fermentor, feeding, the wine can continuous. Operating  points for the first time: feeding, 20-30% of yeast added to the  culture, to reach the lower part of the feeding bran separator. Fermentation can be carried out for about four days of continuous fermentation. Material inputs by 15-20 g / 100 liters addition of sulfur dioxide. After  continuous fermentation, fermented and released daily time quantitative  feeding, open the valve feeding the wine flows freely make fermented  wine. In the feeding and the wine, while starting propeller inflow funnel through the pomace pomace separate wine press. After fermentation the wine can be a valve is closed, into the end of the wine fermented pomace will top out. Tank temperature should be maintained at 28-30 ℃, in order to facilitate normal fermentation.

Red  wine tastes better, but the production process is slightly more  complex, depending on the fermentation tank manufacturers, the  historical value of the price of the fermenter will differ, and the year  the older wines more collectible.

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